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I have a little problem. I'm addicted to cookbooks, food writing, recipe collecting, and cooking. I have a lot of recipes waiting for me to try them, and ideas from articles, tv, and restaurants often lead to new dishes. I started losing track of what I've done. So now I'm taking photos and writing about what I've prepared—unless it's terrible in which case I forget it ever happened.

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Sunday, July 25, 2010

Making fresh pasta is, I think, the most fun of all cooking tasks. I also really enjoy rolling out cookie dough and cutting shapes. And, strangely, I find using my cherry pitter and having the pits shoot out of each little fruit to be an entertaining thing to do. There are a lot of enjoyable cooking tasks coming to think of it, but still, making pasta is the best. It’s the simplest of doughs with just eggs, salt, and flour. It miraculously forms into a pliable and easily workable substance. You divide it into whatever portions you find manageable and begin rolling it thinner and thinner. It works. You keep rolling, it keeps becoming thinner and longer. Then, you cut it however you want, and cutting it is so simple. Kurt thought I might have been losing my sanity as I repeatedly asked him if he wanted to roll some of the pasta through the machine. I didn’t want to deprive him of the fun, but he didn’t seem to get it. He kept answering 'I’m good.' I’ve tried a few different pasta dough recipes over the years, and this was the second time I’ve made the fresh pasta recipe from Stir: Mixing It Up in the Italian Tradition. It’s a rich dough that forms well and is easily worked. The lasagnettes recipe is also found in that book.

The dough was rolled into long lasagna sheets which were cut down to about twelve-inch pieces for cooking. The cut sheets were boiled for about three minutes, transferred to ice water to stop the cooking, and then they were cut into three-inch rounds. I stored the scraps of pasta in a bag in the freezer for some future use in which the shape won’t matter. The cut pasta rounds were covered with a damp towel and refrigerated until the other parts of the dish were ready.

This is going to sound like a lot of work, but each step is easy and a lot of things can be prepared in advance if you prefer. Corn was cut from the cob, two cups of raw kernels were set aside, and the rest was roasted until browned in spots. Then, tomatoes were roasted with thyme and olive oil, and I cheated a little here. In the book, large tomatoes are suggested, and they are to be cut into quarters and seeded so that you are left with petal shapes. I used halved cherry tomatoes instead and didn’t seed them. Both of the roasted items could be prepped a day or two ahead of time and stored in the refrigerator. Returning to the raw corn kernels, they were cooked with butter and then milk was added. Once the kernels were tender, the corn and milk mixture was pureed in a blender and then strained. A bechamel was made by starting with a roux which was whisked into the strained corn puree. One more element was needed, and that was toasted panko crumbs which were tossed with freshly grated parmigiano. Then, assembly began. Pasta rounds were set on a baking sheet, each was topped with some bechamel, then some roasted corn and roasted tomatoes, then another pasta round, more bechamel, more roasted corn, some of the bread crumb mixture, and then another layer was added. A dribble of water was added to the baking sheet, the stacked lasagnettes were covered with oiled parchment, and the sheet pan was placed in the oven for fifteen minutes. Meanwhile, a simple butter sauce was made by whisking a little butter at a time into warm water in a saucepan over low heat.

To serve, the butter sauce was placed on the plate, a lasagnette was set into the puddle of sauce, and it was garnished with fresh basil. It was all a little fussy, and there were several steps to this preparation, but you can actually build the mini, stacked lasagnas and keep them refrigerated for a full day before heating and serving which makes this a good idea for a dinner party. The stacked towers hold their shape well as the bechamel is thick enough not to ooze out and cause the upper levels to slide. It’s also a ridiculously delicious bechamel with the fresh corn puree. That being said, now that I’ve learned the process for making stable, little, lasagna towers, I’m thinking of other seasonal ingredients to use later in the year. Roasted butternut squash rounds with a parmigiano bechamel comes to mind. Whatever filling you choose, you should try these, and definitely enjoy the opportunity to make your own fresh pasta.

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comments:

These looks so good and the recipe so delicious that I'm half tempted to throw over my plans to make corn chowder today. The one thing holding me back, no pasta maker. (i know! the horror!) Thanks for sharing yet another inspiring recipe!

Very creative and what beautiful servings that capture the seasons bounty. I have gotten so much wonderful corn and tomatoes this year, two of my favorites that thankfully are a marriage made in heave. Your combination sounds delightful.

I had a problem sending comment, I'm not sure if it's sent, so this may be the second time. Sorry for this.I find making pasta dough fun too. It's great to shape your own pasta. I can even feel its smell in the second picture here. This combination looks fantastic and I love that you put corn in it.

I'm new to lasagnettes. They resemble those round shape Chinese dumpling skin. So cute! Do you think I can use it as a subsitute to the mini lasagna dough? The preparation sounds so tedious to me. Don't think I have the patience to do it.

I've never seen lasagna served in this unique way, it's so pretty and I have to try your presentation next time. I've always wanted to get a pasta maker, the urge is getting stronger after your post hehe

I find pasta to be so incredibly stress-relieving as well...especially because I get to eat the end product and it tastes so much better than storebought! I never understand it when people don't find pleasure in doing things like roll pasta or knead bread either. Weird. These mini lasagnas look so tasty!

Yet more reasons why we have to cook together someday. I'm afraid of making pasta, I hate rolling out cookie dough, and I hate pitting cherries. I'll do everything else if you do those three things! :) Once again, you take on incredible projects and the result is really inspiring.

Mmm, seasonal personal lasagnas, how perfect is that? Though I have to admit that I find making fresh pasta to be more in the stressful side (I'm not very good with uniformity), at least until I'm eating it!